Teriyaki Chicken BBQ Skewers

The teriyaki marinade makes these chicken skewers so flavourful. I really recommend marinating the chicken overnight for the tenderest results. You can use any mushrooms. Here I used chestnut mushrooms but shiitake mushrooms fit really well, too.

Serve the skewers with flatbread and salad. For inspiration check out my homemade flatbread and Persian tomato-cucumber salad recipes.

Ingredients
Serves 3

• 650 g chicken breast

• 500 g mushrooms (e.g. shiitake or chestnut mushrooms)

• 2 tbsp olive oil

• 2 tbsp soy sauce

For the chicken marinade:

• 2 tbsp soy sauce

• 2 tbsp sesame oil

• 1 tsp grated ginger

• 1 garlic clove minced

• 2 tsp honey

Method

1. Cut 650 g chicken breast into 2 cm x 2 cm sized pieces.

2. To prepare the marinade: Mix 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tsp honey, 1 tsp freshly grated ginger (alternatively you can use ginger powder) and 1 minced garlic clove in a large mixing bowl.

3. Add chicken pieces to the bowl and toss well. Cover with cling film and marinate for at least 1 hour. For best results, marinate the meat overnight.

4. Wash 500 g mushrooms, cut into 0.5 cm thick slices and place them into a bowl. Add 2 tbsp olive oil and 2 tbsp soy sauce. Toss gently so the mushrooms don’t break.

5. Thread the chicken pieces and mushrooms alternately on the skewers.

6. Grill the chicken for about 10-15 minutes. Turn the skewers around throughout so the chicken gets to cook evenly.

7. Serve with flatbread and salad.

Enjoy!